Spaghetti with Pumpkin and Pesto

Ingredients

• 60 g macadamia nuts
• 60 g arugula (2 handfuls)
• 1 organic lemon (juice and zest)
• 1 tsp Honey
• 100 ml olive oil
• 50 g dried cranberries
• 4 apple chips
• Salt
• chili powder
• 500 g whole wheat spaghetti
• 500 g pumpkin flesh (e.g., Hokkaido)
• 2 Garlic cloves

Instructions

1. 1.

   Roast the nuts in a hot pan, let them cool and chop. Wash, trim, dry and finely chop the arugula. Mix with lemon juice, zest, honey and about 80 ml oil. Chop the cranberries as well. Crumble the apple chips and combine with the cranberries and nuts into the pesto. Season with salt and chili.

2. 2.

   Cook the spaghetti in salted water until al dente.

3. 3.

   Wash, trim and dice the pumpkin. Peel and finely chop the garlic. In the remaining oil, sauté the pumpkin and garlic for 3–4 minutes while stirring. Deglaze with a splash of pasta cooking water and simmer gently for about 5 minutes. Season with salt. Toss the drained noodles and serve on plates topped with the pesto.